Pan-Seared Salmon with Irish Whiskey Glaze and Cabbage Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Fresh salmon fillets pan-seared to crisp skin perfection, glazed with a sweet and smoky Irish whiskey sauce, served alongside a refreshing green cabbage slaw. This irish-inspired st. patrick’s day ready in about 30 minutes pairs salmon fillets, skin on, olive oil, Irish whiskey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) salmon fillets, skin on
• 2 tbsp olive oil
• 1/4 cup Irish whiskey
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp butter
• 3 cups green cabbage, thinly sliced
• 1 medium carrot, shredded
• 1 small green apple, julienned
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper, freshly ground
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a small saucepan over medium heat, combine 1/4 cup Irish whiskey, 2 tbsp brown sugar, and 1 tbsp Dijon mustard. Stir until sugar dissolves and sauce thickens slightly, about 5 minutes. Remove from heat and whisk in 1 tbsp butter until glossy.
2. Step 2: Season 4 salmon fillets (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Place salmon fillets skin-side down in the skillet and cook without moving for 4-5 minutes until skin is crisp and edges start to brown. Flip and cook for another 2-3 minutes until salmon is opaque but still moist.
4. Step 4: Brush the Irish whiskey glaze over the salmon fillets and cook for 1 more minute to caramelize the glaze.
5. Step 5: Meanwhile, in a large bowl, toss 3 cups thinly sliced green cabbage, 1 shredded carrot, 1 julienned green apple with 2 tbsp apple cider vinegar, 1 tbsp honey, remaining 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley until well combined.
6. Step 6: Serve the glazed salmon fillets atop a bed of the cabbage slaw for a bright and flavorful meal.